Recipe Tip: Trout Meunière with Sichuan Pepper and Brown Butter

Top Recipe for 2 Persons. All ingredients and tips for getting it right. Fish and green Sichuan pepper go exceedingly well together, whether cooked Chinese style or in the traditional Meunière method.

Ingredients

• 2 fresh trouts, gutted
• flour
• 1 tablespoon green Sichuan pepper, ground
• 150 g butter
• 1 tablespoon green Sichuan pepper, whole
• 1 lemon, segments filleted, juice
• 5 sprig(s) parsley, leaves finely chopped
• salt

Steps

1. Pat the fish dry, flour on both sides and shake off excess flour. Salt the inside of the fish and season with some ground Sichuan pepper.
2. Heat plenty of butter in a frying pan and fry the fish on both sides, about 3 minutes each side, until cooked and golden brown. Carefully lift it out of the pan and place on a warm plate.
3. Add the Sichuan peppercorns to the butter in the pan, adding some butter if necessary.
4. Carefully brown the butter over a medium heat, mix in the lemon fillets and juice and parsley, bring to the boil briefly and pour the warm sauce over the fish. Serve with boiled potatoes.